Have you ever had stuffed bell peppers? YUM! My mom used to make them when our garden was in full harvest in the summer time. This is version of that in a soup! So if you had a bumper crop last summer and froze them or you know a friend with a green house - you are going to enjoy this soup! It is another one of our family favorites! They always want seconds. I just make a BIG pot of this. But if it this too much for you, you can cut the recipe in half or freeze some for another day. It does freeze well. Makes 1 gallon, about 16 servings.
1 pound gr beef
2 quarts water (8c)
1quart tomato juice or canned tomato sauce
3 large, red bell peppers, chopped
1 1/2 C Chili Sauce
1C raw long grain rice +
2 ribs of celery
1 large onion, diced
2 tsp browning sauce (optional)
3 tsp chicken bullion
3 garlic cloves, minced
In your large soup pot, brown beef. Add remaining ingredients, bring to a boil and reduce heat, simmer uncovered for 1 hour or until the rice is tender.
Quite nice with crusty bread!